Recipes
Raw peanuts simmered in salted water with Gulf Coast Creole Blend or Cajun Blackening until tender. Eight to ten hours on the stovetop, one pound.
Cold watermelon wedges finished with Hawaiian Black Lava Sea Salt, Makrut Lime Sea Salt, or Ghost Pepper Salt. Five minutes, serves three or four.
Cucumbers salted, drained, and tossed with Minced Garlic, Freeze Dried Chives, and Piri-Piri Seasoning for a kimchi-style side. Chills two hours, makes eight cups.
Popcorn coated in a boiled caramel of Pumpkin Pie Spice and Pure Madagascar Vanilla Extract, then baked low for 45 minutes. Makes twenty cups.
Oats, black beans, nuts, and pumpkin seeds baked with pumpkin puree and Pumpkin Pie Spice for 30 minutes. Cranberries after, makes about four cups.
Breaded green tomatoes roasted on preheated sheets at 450 degrees, crumbs seasoned with Chicken Fried Steak Seasoning or Cajun Blackening. Eleven to fifteen minutes.
Pecans tossed in egg white and coated with Spiced Vanilla Bean Sugar, Ground Nutmeg, and Ground Ginger. Baked low about an hour, twelve ounces.
Avocado slices dipped in chilled beer batter and fried briefly, then salted hot with Makrut Lime Sea Salt or Chicharron Salt. Serves about twelve.
Yolks mashed with hot peppers and Woodland All-Purpose Blend, then piped back in with Freeze Dried Chives. No cooking beyond the eggs, makes six.
Cucumber rounds topped with piped chèvre and Greek yogurt whipped with Greek Herb & Mint Greek Style Seasoning. No baking, twelve servings.
Walnuts and Black Garlic Bulbs blended smooth with Freeze Dried Shallots, then rested a full day. No cooking, makes three cups.
A Chilean table salsa of tomato, onion, and herbs sharpened with Merken Seasoning. No cooking, chills thirty minutes, makes about one cup.